2 T. olive oil
4 boneless, skinless chicken breast halves (about 1 lb)
1 can (14.5 oz) Italian-style stewed tomatoes
1/2 c. sliced olives (we left these out, gross)
1 tsp. grated lemon peel
*Heat oil in 12-in skillet over med-high heat. Cook chicken in oil about 6 mins, turning once, until brown.
*Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 15-20 mins or until juice of chicken is no longer pink.
